Cream of Coconut Dream Bars came about after making a Key lime pie recipe that called for a half a can of Coco Lopez. I needed to use the other half can of cream of coconut, and this recipe saved the day. These easy bar cookies showcase the flavor of coconut and freeze really well. They have a basic brown sugar shortbread crust and a rich brown sugar, coconut and pecan topping.
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Coconut Dream Bars Tasting Notes
In the past I've made my Dream Bars plain (good, but kind of boring) or with chocolate (very good!). This cream of coconut version is made without any chocolate, but they're are from from boring. The dark brown sugar and pecan mixture gives them a toffee-like flavor, and of course coconut lovers will get their coconut fix with the combo of cream of coconut and sweetened flaked coconut.
By the way, Cream of Coconut is different from coconut cream. Cream of Coconut is usually found in the alcohol section or in the area with condensed and evaporated milk. It's a sweetened product often used in Pina Coladas, whereas coconut cream is the fatty part of coconut milk. The two brands I use are Coco Real and Coco Lopez.
Recipe
Cream of Coconut Dream Bars
Ingredients
Crust
- 1 cup 4 ½ ounces all-purpose flour
- 6 tablespoons packed dark brown sugar
- ¼ cup pecans
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter cut into small chunks
Filling
- 1 large egg
- 6 tablespoons packed dark brown sugar
- 1 tablespoon all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup pecans toasted and coarsely chopped
- ¾ cup sweetened flaked coconut
- ½ cup cream of coconut Coco Lopez
Instructions
- Crust: Preheat oven to 350°F. Line an 8 inch square metal pan with foil or parchment. If using foil, grease the foil.
- Process the flour, brown sugar, pecans, and salt in food processor until pecans are ground. Add butter and pulse until mixture is coarse. Press mixture firmly down into the prepared baking pan (it will be thick). Bake for 18 minutes, then let cool completely.
- Topping: Mix the egg, brown sugar, flour, baking powder, vanilla, and salt until smooth. Stir in pecans, then spread filling over cooled crust.
- In a second bowl, mix the coconut and cream of coconut. Drop coconut mixture over the brown sugar filling and spread evenly.
- Bake until topping is deep golden brown, 35 to 40 minutes. Cool in pan 20 minutes, then, use excess foil to pull out onto wire rack. Cool completely, about 2 hours. If desired, chill before serving (for neater slices).
Notes
Anna says
Christine, thanks for letting me know! I'm glad the recipe worked for you. I'll have to make these again soon and take a better photo.
Christine says
OMG! I just made these and I could eat the entire pan!! I cut the brown sugar in both crust and filling. I doubled the filling because it appeared sparse. Awesomesauce!!!!
Anna says
Thanks for the review, L!
It's been a while since I made a batch of these.
Leilani says
I made a double batch - DELICIOUS! As promised, tasted like toffee. Thanks for the recipe 🙂
Sue says
These sound and look wonderful!
Erin says
Perfect combo!
Anna says
You will love them!
d says
These look so yummy! On my list.